Instructions: For Fired Tacos: Heat cooking oil in a small frying pan over medium-high heat. Working in batches, fry tortillas on one side. Flir them and fry on the other side. Before it becomes crisp, bend it in half, using tongs. Remove fried tortillas from the hot oil and drain on paper towel.

For Soft Tacos: In the oven, heat the tortillas until hot and pliable. Place 2 tablespoons (30 ml) of filling inside the taco. Add the toppings and garnish with a sprig of fresh cilantro and lime wedges.

Pressure Cooker Braised Duck Recipe

Ingredients

4 duck leg-thigh sections, fat trimmed

4 duck wings, fat trimmed

sea salt and freshly ground black pepper

1 large white onion, peeled, halved and thinly sliced

1 teaspoon dried oregano

1/4 teaspoon crumbled dried thyme

14½ oz (435 ml) can diced toamtoes in juice, undrained

1 cup (250 ml) (reduced-sodium chicken broth

2 tablespoons (30 ml) red wine vinegar

Method

Step 1

Season the duck with salt and black pepper.

Step 2

Heat a 5-7-quart (5-7 L) pressure cooker over medium-high heat.
Place two seasoned duck legs in the pressure cooker skin-side down.
Cook, turning once, for about 5 minutes per side, or until well browned and the skin is crisped.

Step 3

Transfer cooked legs to a plate.
Repeat with a remaining legs.

Step 4

Pour all but 2 tablespoons (30 ml) of fat from the pot.
Add sliced white onion to the pot and cook, stirring occasionally, until softened, for about 3 minutes.
Stir in remaing ingredients. Add the duck wings and return cooked legs to the pot.

Step 5

Close pressure cooker and lock the lid.
Set burner heat to high pressure.
When cooker reaches high pressure, reduce heat to low.
Set timer to cook for 35 minutes.

Step 6

Remove the pot from the heat.
Open pressure cooker, using the Natural Release method. Let stand for 15 minutes (cooked duck shpuld be very tender and easy to pull off the bone)